Venison Meatballs With Sour Cream
Published November 9, 1982
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound ground venison
3 tablespoons butter
1 teaspoon finely minced garlic
1 cup finely chopped onion
½ cup fine fresh bread crumbs
Salt to taste if desired
Freshly ground pepper to taste
¼ cup finely chopped parsley
1 egg
½ teaspoon ground cumin
½ teaspoon ground coriander
2 teaspoons paprika
½ teaspoon dried thyme
½ cup chicken broth
½ cup dry white wine
¾ cup sour cream
Nutritional analysis per serving (4 servings)
12 grams carbs; 110 milligrams cholesterol; 381 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 22 grams fat; 2 grams fiber; 672 milligrams sodium; 29 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put venison into mixing bowl.
- Step 2
Heat 1 tablespoon of butter in saucepan and add garlic and half of onion. Cook, stirring, until wilted.
- Step 3
Add onion mixture to venison. Add bread crumbs, salt, pepper, parsley, egg, cumin and coriander. Mix.
- Step 4
Shape into 20 balls of more or less equal size. Heat 2 remaining tablespoons of butter in skillet and add meatballs. Cook, stirring gently and turning to allow meatballs to brown evenly, 10 minutes. Transfer to dish.
- Step 5
To skillet add remaining onions and cook, stirring, until wilted. Add paprika and thyme and stir to blend. Add broth and wine and bring to boil. Add cream and stir. Return meatballs to skillet with sauce and cover. Cook about 10 minutes.
Private Notes
Comments
We add pork to our venison meatballs - just to give a little fat to the mix. For one pound - I would add 1/4 pound of ground pork. Venison is a staple in our home. Better than beef for us.
Wonderful recipe. Used venizon from farmers market. Duplicated recipe exactly. A real winner. Might add jalapenos next time.
I did not have wine or apple juice so used concord grape juice. This is a great recipe. It
Too much butter for cooking, use what seems normal based on current tastes. Used 1/2 t. salt and 1 t. would have been better. I don’t much like paprika so used 1 t. and it was fine. Could use more cumin and coriander. Found the sauce too runny - cut the broth and wine amounts in half for a thicker sauce. Would be good with noodles or rice to absorb the sauce.
Made as recipe stated but used apple-cranberry juice instead of wine and didn’t have enough paprika but tasted pretty good. Tender meatballs served over rice with a tossed salad. Nice Sunday dinner.